Panettone for Easter: a traditional recipe for the holiday table

Panettone for Easter: a traditional recipe for the holiday table

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Panettone is an Italian Christmas sweet bread shaped like a cake, so it has become popular among us as a pastry for Easter. It is prepared with sourdough and takes longer than the classic Easter cake. For its production, strong flour is used – with a high protein content (15%). Thanks to this, it retains more moisture than other types of wheat flour. This gives a more porous and moister structure than classic Easter cakes. Read the traditional recipe for making Italian panettone on Joy-pup.

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Ingredients for panettone

leaven:

  • flour (with protein content from 13 g) – 105 g
  • water – 80 ml
  • yeast (pressed) – 10 g
  • salt – 2 g

dough:

  • leaven
  • flour (with protein content from 13 g) – 370 g
  • milk 3.2% – 115 ml
  • yeast (pressed) – 30 g
  • cold yolks – 115 g
  • butter 82.5% -140 g
  • sugar – 120 g
  • salt – 10 g
  • vanilla sugar – 15 g
  • dried fruits (raisins, cranberries, dried apricots) – 300 g
  • almond slices – 50 g
  • candied fruits – 50 g
  • 1 orange

Panettone recipe step by step:

  1. Preparing sourdough. Add 10 g of fresh yeast to warm water at room temperature and stir until smooth. Add 105 g of flour, salt, mix the products with a whisk, and then knead with your hands.
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2. Cover the container with the starter with cling film and leave at room temperature for 3 hours. Then you need to knead it and put it in the refrigerator for 10 hours.

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3. Rinse dried fruits with hot water. Pour them into a deep plate, grate the zest of 1 orange into it, then squeeze the juice of the orange from which the zest was grated into the plate. Cover with cling film and place in the refrigerator for 10 hours.

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4. 2 hours before preparing the main dough, remove the starter from the refrigerator.

5. To prepare the main dough, mix 30 g of yeast with 115 ml of cold milk. Leave for 5 minutes.

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Advice! It is better to knead panettone dough in a planetary dough mixer or a mixer with dough attachments. Hand kneading will take longer.

6. Prepare the main dough. In a mixer bowl or in a separate deep container, mix 370 g of flour, 120 g of sugar, vanilla sugar, chilled egg yolks, salt. Pour in milk with yeast. Knead for 3 minutes, then add the starter and knead for another 15 minutes.

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7. After the second kneading, add cold butter, cut into cubes, knead the dough until it comes away from the walls. Next, add dried fruits and knead until combined with the dough.

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8. Cover the finished dough with film and leave in a warm place for 3 hours.

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9. Divide the dough into 4 parts and place in a mold with a diameter of 11 cm. Cover the molds with film and leave for 3 hours to proof.

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10. Bake panettone at 160°C, but preheat the oven to 180°C, and after loading the dough into it, reduce the temperature to 160°C.

11. One of the features of panettone is cooling with the cap down so that the dough does not settle. We pass a wooden skewer along the bottom and place it between two chairs.

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12. Once cooled, decorate the top of the panettone with almond slices.

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